清酱肉中关键香气活性化合物的分析  

Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat

作　　者：张顺亮[1] 郝宝瑞 王守伟[1] 成晓瑜[1] 赵冰[1] 潘晓倩[1] 郭爱菊[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2014年第4期127-130,共4页Food Science

基　　金：公益性行业(农业)科研专项(201303082)

摘　　要：采用固相微萃取法提取和富集清酱肉样品中的挥发性化合物,借助气相色谱-嗅闻-质谱联用法对香味活性化合物进行分析和鉴定,确定清酱肉主体香气成分。结果表明:共有28种香气化合物被检测到,其中包括醇类物质3种、醛类物质9种、酯类物质9种、酸类物质3种、酮类物质1种和萜烯类物质1种,还有2种闻到但不能鉴定的挥发性化合物;醛类物质和酯类物质是主要的香气成分,2-甲基丁酸乙酯(橘子味)、3-甲基丁酸乙酯(水果味、花香味)、3-甲硫基丙醛(烧烤味、土豆味)、辛酸乙酯(花香味、水果味)、乙酸(酸味)、糠醛(坚果味、爆米花味)和2,4-己二烯酸乙酯(酱香味、腊味)等对清酱肉风味的贡献比较大,为清酱肉的关键香味活性化合物。The volatile compounds of pickled sauced meat were extracted by solid phase micro-extraction （SPME）. The aroma-active compounds were analyzed and identified by gas chromatography-olfactometry-mass spectrometry （GC-O-MS）. The results showed that a total of 28 aroma-active compounds, consisting of 9 aldehydes, 9 esters, 3 acids, 1 ketone and 1 terpene, were detected by olfactometer. Among them, aldehydes and esters were the key aroma-active components of pickled sauced meat, including 2-methyl ethyl butyrate （orange flavor）, 3-methyl ethyl butyrate （fruity, floral）, 3-methylthiopropanal （barbecue flavor, potato flavor）, ethyl caprylate （floral, fruity）, acetic acid （soured）, furfural （nutty, popcorn flavor）, 2,4-hexadienoic acid ethyl ester （sauced, preserved meat flavor）, etc.

关 键 词：清酱肉 固相微萃取 气相色谱-嗅闻-质谱联用 关键香气活性化合物 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]